Winery Leon PerdigalLes Collines Grande Reserve Rouge
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Wine flavors and olphactive analysis
Food and wine pairings with Les Collines Grande Reserve Rouge
Pairings that work perfectly with Les Collines Grande Reserve Rouge
Original food and wine pairings with Les Collines Grande Reserve Rouge
The Les Collines Grande Reserve Rouge of Winery Leon Perdigal matches generally quite well with dishes of beef, lamb or spicy food such as recipes of savoyard matafans, fried vegetables with merguez and chipo or dal lentils with coconut milk.
Details and technical informations about Winery Leon Perdigal's Les Collines Grande Reserve Rouge.
Discover the grape variety: Plant de Brunel
The Plant de Brunel noir is a grape variety that originated in France (Ardèche). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and grapes of small to medium size. The Plant de Brunel noir can be found cultivated in these vineyards: Provence & Corsica, Rhône Valley, Loire Valley, Savoie & Bugey, Beaujolais, South West.
Last vintages of this wine
The best vintages of Les Collines Grande Reserve Rouge from Winery Leon Perdigal are 2014, 2013
Informations about the Winery Leon Perdigal
The Winery Leon Perdigal is one of of the world's great estates. It offers 33 wines for sale in the of Méditerranée to come and discover on site or to buy online.
The wine region of Méditerranée
Méditérranée is a PGI title that covers wines produced in a large area of the South-eastern coast of France, roughly corresponding to the wine region of Provence but also including Part of the Rhône Valley. The PGI shares its territory with multiple AOC appellations as varied as Châteauneuf-du-Pape, Bandol and Côtes de Provence. The PGI Méditérranée catchment area extends over 10 departments (including the two on the island of Corsica), as well as smaller parts of the Isère, Loire and Rhône departments. Viticulture is essential to the culture and economy of this part of France.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
